APA酒店东新宿歌舞伎町东
APA Hotel Higashi Shinjuku Kabukicho Higashi
2017 开业· 129 间客房· 入住 03:00 PM / 退房 10:00 AM
空调电梯行李寄存传真/复印熨烫服务工作人员按照当地当局的指示遵循所有安全协议全部设施 · 38 +
概览 · AI 整理
APA Hotel Higashi Shinjuku Kabukicho Higashi 隶属于日本知名连锁品牌 APA Hotels，于2017年开业，拥有14层楼共129间客房。酒店位于东京繁华的新宿歌舞伎町东侧，地理位置优越，便于游客探索周边景点及利用便捷的交通网络。作为标准的商务型酒店，其客房设计注重实用性与舒适度，配备空调、电视、冰箱、咖啡/茶制作工具以及吹风机和洗漱用品，部分房间还设有遮光窗帘，旨在为旅客提供温馨的休憩空间。酒店内部实行全面禁烟政策，营造清新健康的居住环境。设施方面，提供免费Wi-Fi、快速入住/退房服务、行李寄存、保险箱以及干洗和洗衣服务，满足商务与休闲旅客的日常需求。每日客房清洁服务确保居住环境的整洁。早餐在酒店内供应，为开启一天行程提供便利；同时，酒店也支持客房送餐服务，方便不愿外出的客人。整体而言，该酒店以高效的服务、完善的设施和核心的地段，非常适合追求性价比、重视交通便利性及基础住宿品质的常旅客及商务人士。
住客记录反映当次入住经历；重要设施、权益和入住安排请向酒店确认。
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客房房型 · 7
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
双人间
2 × Twin bed21 ㎡最多 2 人
这间双人房提供免费洗漱用品，并设有带浴缸和坐浴盆的私人浴室。房间配备空调，地面铺有地毯，另有浴衣及暖气设备。此房型设有两张床。
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Double Room
1 × Double bed11 ㎡最多 3 人
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The air-conditioned double room provides a flat-screen TV, a tea and coffee maker, a carpeted floor and yukata. The unit offers 1 bed.
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Single Room
1 × Double bed11 ㎡最多 2 人
The single room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The air-conditioned single room offers a flat-screen TV, a tea and coffee maker, a carpeted floor and yukata. The unit offers 1 bed.
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客房双人间 - 包含早餐 - 无烟
设
酒店设施 · 38
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯行李寄存传真/复印熨烫服务工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则客房和关键区域提供洗手液无现金支付可用灭火器急救包可用所有的盘子、餐具、玻璃杯和其他餐具已经消毒。无接触登记入住/退房客人在住宿期间可以选择取消任何清洁服务。烟雾报警器客房在清洁后密封物业由专业清洁公司进行清洁餐饮区保持社交距离钥匙访问可以将食物送到客房。对客人健康进行检查的流程获得医疗专业人员的服务在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人24小时安全服务送餐安全封闭安全警报酒店为客人提供的温度计钥匙卡访问互联网接入公共区域内的电视免费有线互联网前台（有限时间）应请求提供客房服务无烟房间餐厅全馆禁烟
周
周边与地图
餐厅景点
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Takumi Tatsuhiro
Sushi · ★ Michelin
¥¥¥¥
The counter spreads like a fan, so guests surround the kitchen. Chef and apprentice serve snacks and nigiri in turn, moving in perfect harmony. The house snack is iwashi-isobemaki, bite-sized pieces of pilchard wrapped in nori. Old-school sushi craftsmanship is woven in, such as spring sea bream topped with sweetened egg yolk flakes and lean tuna paired with mustard. In mutual support between restaurateur and farmers, sushi rice comes from the chef’s native Noto Peninsula. The team keeps the sushi smoothly flowing with deft motions, serving each guest with just the right intervals. ‘Takumi’ me
1.2km
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Sharikimon Onozawa
Japanese · ★ Michelin
¥¥¥¥
Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.
1.8km
3
Ubuka
Crab Specialities · ★ Michelin
¥¥¥¥
Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy.
1.9km
4
Yotsuya Minemura
Japanese · ★ Michelin
¥¥¥¥
Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction.
1.9km
5
Shokudo Wata
Izakaya, Japanese · 必比登
¥¥
Putting to work his experience studying authentic Japanese cuisine, the chef opened this restaurant as an izakaya where people will drop in as part of their daily lives. A warm and gentle light spreads through the restaurant and into the street through wood-framed windows. Conceived to be enjoyed casually, the flavours in the simple fare are deep and complex. In the unassuming interior, one dish follows another, each prepared with painstaking attention to detail. Maybe this is the meaning of luxury within the everyday.
1.1km
6
Sincère
French · ★ Michelin
¥¥¥
Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.
2.3km
7
Jingumae Higuchi
Japanese · ★★ Michelin
¥¥¥¥
The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.
2.8km
8
Torishige
Pork · 必比登
¥¥
This has been in operation since starting life as a food stall in the postwar years. An old photo on the first floor shows the original sign from those early days. The ‘Tori’ in Torishige reflects an earlier usage, when yakitori referred to pork as well as chicken skewers; ‘shige’ is in honour of the Prime Minister of that time, Shigeru Yoshida. In place of chopsticks, two bamboo skewers are used; meat-stuffed bell peppers are a tradition since the first generation. Beef was added by the second-generation chef; the use of rare cuts is an innovation by the current chef. In era after era, Torish
1.2km
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点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。